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PRAKTIESE EN HEERLIKE VOORTREKKER RESEPTE INHOUDS OPGAWE ALLERLEI 4 BYGEREGTE 20 Aartappelsuurdeeg Gebraaide aartappels Biltong Geelrys met rosyne Boere Croissants Gegeurde krummelpap Melkkos Krummelpap Mosbolletjies Lepelbrood Paasbolletjies Sousboontjies Skons Stywepap Songedroogde tamaties Tamatie en uiesmoor Vetkoek Tamatie stampmielies Worsrolletjies DRANKIES 22 BESKUIT 7 Aartappelwyn Anys beskuit Brandewyn lemoen likeur Boere beskuit Fluweel likeur Gesondheids beskuit Gemmerbier Karringmelk beskuit Koringbier Kondensmelk beskuit Lemoen en suurlemoenstroop Maltabella beskuit Limonade Neut en saad beskuit Maroela bier Skurwe Abrahams Pynappelbier BLATJANG 9 Rabarberbier Appel blatjang Ystee Beet blatjang GROENTE 24 Groentamatie blatjang van ouma Hanna Beet en pampoenmoes Kweper blatjang Botter beetjies Pampoen blatjang Gebakte kool Perske blatjang Geroomde spinasie Piesang blatjang Gestoofde patats Pruimedant blatjang Geurige kool van ouma Frieda Warm mango blatjang Skorsiemoes BRAAISTUKKE 12 Soet patats Appelkoos gegeurde varknek HAPPIES 26 Beesvleis braaistuk Brownies Heuning geroosterde varkboud Crunchies Kersham Koeksisters Lamsboud met karringmelk marinade Ouma Nanna se oliebolletjies Ouma Corrie se skaapboud Pannekoek Ouma Gerry se skaapboud Plaatkoekies Ouma Nanna se beesvleis potbraad Smulstafies Tant Frika se skenkels Strooppoffertjies Varkboud met appels Tamboesies BREDIES 15 Ystervarkies Beestertbredie met sjerrie KLEIN KOEKIES 29 Beetblaarbredie Gemmerkoekies Blindevink bredie Generaalkoekies Kerrie groentebredie Hertzog koekies Kluitjies vir bredies Koffie koekies Ryk hoenderbredie Kookmelk koekies Tamatiebredie Ma se hawermoutkoekies Waterblommetjiebredie Miljoeners brosbrood BRODE 18 Outydse soetkoekies Bruinbrood Outydse speserykoekies Dadelbrood Repelsteeltjies Gemmerbrood KOEKE 32 Koringroerbrood Boomkoek Lemoen en rosynebrood Karringmelk sjokolade koek Piesangbrood Klassieke vrugtekoek Polenta brood Lemoen sponskoek Witbrood Rooi fluweelkoek Bladsy 2 Wortelkoek Plaas kerrieboontjies KONFYT 34 Rooi slaphakskeentjies Alwyn konfyt POEDINGS 46 Appelkooskonfyt Boeber Appelliefiekonfyt Boerejongens Drie sitrus marmelade Doekpoeding Geelperske konfyt Gebakte ryspoeding Groen soetrissie konfyt Goue brood en botterpoeding Turksvy konfyt Koekstruif Uie konfyt Malva poeding Uie marmelade Outydse Asynpoeding Vyekonfyt Sago poeding Waatlemoen konfyt Vye in port LEKKERNYE 37 SOP 49 Borssuiker klontjies Aartappelsop Botter karamel Boontjiesop met spekblokkies Fudge Dik groentesop Klapperys Romerige botterskorsiesop Malvalekkers Spek en lensiesop Mebos Tamatiesop Noga TERTE 51 Sherbet Brandewyntert Suurlemoenjellie lekkers Grenadella yskastert Tant Nan se roomys Jode tert Toffie Korslose melktert Turkse lekkers Oumie Patrys se vlatert 'n BIETJIE HIERVAN & Piesangtert 'n BIETJIE DAARVAN 40 Pynappel yskastert Skottelgoedseep TUISGEMAAK 54 Souspoeier bêre mengsel Tuisgemaakte gouestroop Vloeibare meubelpolitoer Tuisgemaakte kaassmeer Wasmengsel vir komberse Tuisgemaakte kondensmelk PASTEIE 41 Tuisgemaakte mayonnaise Drie vleispastei Tuisgemaakte mosterd Hoenderpastei Tuisgemaakte toebroodjiesmeer Kaas en uiepastei VLEIS DISSE 55 Maalvleispastei met ryskors Bobotie Ouma Dinie se herderspastei Denningvleis Pampoenpastei Eend met lemoen Vissersmans pastei Geroosterde piepkuikens PIEKELS 44 Kerriebotter hoender Gemmer lemoenwortels Kool frikkadelle Groen piekel brandrissie Lewerkoekies Groente atjar Ma se lekker hoender Heel gepiekelde perskes Wildsvleis kasserol met droëvrugte Ingelegde kool Knoffelasyn Komkommer piekels Bladsy 3 ALLERLEI AARTAPPELSUURDEEG 2 medium aartappels geskil en gerasper 25 ml suiker 500 ml kookwater 10 ml sout 3 ml aktiewe gis 125 ml lou water Fles met deksel Gooi kookwater oor aartappels en laat afkoel. Week gis in 125 ml lou water. Meng suiker, sout, en geweekte gis goed met die lou aartappelmengsel. Gooi in fles en skroef toe - nie styf nie. Maak warm toe en laat 6 tot 8 uur lank op warm plek staan. Die suurdeeg sal skuimerig word en die fles vul, of selfs uitloop as gis baie aktief is. As gis te lank gehou word sal gis verswak. Hou 250 ml gis in fles vir plantjie. Syg die res deur draadsif. Knie volgens insuur of direkte deeg metode. Opmerking: Die plantjie sal 8 tot 10 dae lank op ´n koel plek goed hou. As dit weer aangemaak word, word daar nie weer gis bygevoeg nie, net die res van die bestandele. As plantjie mettertyd verswak moet ´n klein hoeveelheid gis bygevoeg word, of anders kan ´n nuwe plantjie gemaak word. BILTONG 25 kg vleis van goeie gehalte, bv. dy, diklies of binneboud 200 - 400ml heel koljander 500g - 1kg sout 12.5 ml salpeter 25 ml koeksoda 12.5 ml peper Asyn Warm water 225 ml suiker Sny die vleis met die draad langs in lang stroke - so dik of dun soos jy dit verkies. Onthou: hoe minder vet aan die vleis is, hoe langer kan dit gebêre word omdat vet mettertyd galsterig word. Verhit 'n pannetjie oor matige hitte en rooster die koljander daarin, totdat dit 'n welriekende geur begin afgee. Maal en sif die geskroeide koljander. Meng die koljander, sout, suiker, salpeter, peper en koeksoda en vryf die mengsel met die hand oor elke stuk vleis. Pak die vleis in lae in 'n houtbalie, erdehouer of plastiekhouer en strooi die orige soutmengsel tussen elke laag. Pak die dik gesnyde stukke onder en die dunner stukke bo-op. Sprinkel 'n bietjie asyn bo-oor die vleis en laat dit oornag staan. Biltong met baie vet aan moet langer lê, want dit neem langer om sout te absorbeer. Meng 200 ml asyn met elke 2.5 liter water en spoel elke stuk vleis vinnig daarin af voordat dit op 'n koel, droë plek gehang word. Hang die biltonge die eerste dag in die son op en daarna in die koelte - weg van mekaar af. Biltong kan ook binneshuis hang, maar dan moet daar 'n goeie trek wees. 'n Elektriese waaier kan help om die lugvloei te verbeter. Laat die biltonge hang totdat dit so droog is soos verkies. BOERE CROISSANTS 900 ml koekmeelblom 25 ml bakpoeier 2 ml sout 1 ml rooipeper 125g botter of margarien 500 ml Cheddarkaas, gerasper 300 – 325 ml melk 1 eiergeel Voorverhit die oond tot 200ºC. Spuit 'n bakplaat met kleefwerende kossproei of smeer goed met botter of margarien. Sif die droë bestanddele saam en vryf die botter met jou vingerpunte in totdat die mengsel soos broodkrummels lyk. Voeg die kaas en ongeveer 275 - 300ml melk by om 'n stywe deeg te vorm wat uitgerol kan word. Verdeel die deeg in vier ewe groot stukke. Rol elke deegstuk dun uit op 'n meelbestrooide deegplank sodat dit sirkels van 20 cm in deursnee vorm. Sny die buiterande mooi rond en verdeel elk van die sirkels soos die speke van 'n wiel in agt ewe groot stukke. Rol elke stuk van die buiterand na die punt toe op. Buig die 32 rolletjies effens om hulle halfmaanvormig te kry en plaas 'n entjie uitmekaar op die gesmeerde bakplaat. Klits die eiergeel met die orige melk en bestryk die rolletjies daarmee. Plaas die rolletjies hoog in die oond en bak ongeveer 15 minute lank tot gaar of goudbruin. Lewer 32 croissants. Bladsy 4 MELKKOS Snysels: 3 eiers 2.5 ml sout 250 ml koekmeelblom Water Kokende melk 2 stukke heel kaneel (opsioneel) Kaneelsuiker Klits eiers en sout effens. Voeg koekmeelblom by en meng goed. Voeg genoeg water by om 'n stywe deeg te vorm. Knie deeg lank en goed tot dit elasties is. Rol sowat 6 mm uit op 'n meel bestrooide oppervlak uit. Sny met 'n skerp mes in dun repies. Kook die snysels sowat 15 - 30 minute lank in kokende melk (gebruik 250 ml melk per persoon) tot dit gaar is. Voeg 2 stukke heel kaneel by indien verkies. Skep in diep borde en strooi kaneelsuiker oor. MOSBOLLETJIES 1kg meelblom 10g kitsgis 1 blikkie kondensmelk 30 ml suiker 5 ml sout 90g margarien 500 ml louwarm water Sif meelblom en sout. Voeg gis en suiker by. Smelt margarien en voeg kondensmelk by. Voeg by meelblommengsel. Voeg water geleidelik by om sagte deeg te vorm. Knie goed vir 15 minute. Bedek en laat rys. Wanneer deeg tot dubbel die grootte het, knie af en vorm in bolletjies. Plaas in gesmeerde broodpan en laat in warm plek rys. Wanneer grootte verdubbel het, verglans met geklitste eier en bak teen 200ºC vir 45 minute. PAASBOLLETJIES 450g witbroodmeel 80g koue botter 10g sakkie kitsgis 5 ml sout 10 ml gemaalde kaneel 10 ml gemengde speserye 50g strooisuiker 100g droëvrugte koekmengsel 50g droë appelkose, gekap 1 groot eier, geklits 300 ml warm melk 50g koekmeelblom Heuning of stroop as glaseersel Sif die broodmeel in 'n groot bak. Vryf die botter met jou vingerpunte in tot die mengsel soos growwe broodkrummels lyk. Roer die gis, sout, speserye, suiker en vrugte in. Meng die eier en melk saam en voeg dit geleidelik by tot dit 'n stywe deeg vorm. Keer die deeg op 'n meelbestrooide oppervlak en knie dit deeglik vir 10 minute. Verdeel die deeg in 12 stukke en rol elkeen in 'n bolletjie. Plaas dit op 'n gesmeerde bakplaat. Bedek ligweg met 'n lap en laat op 'n warm plek staan tot die bolletjies dubbel hul grootte gerys het. Meng die meelblom en water en maak 'n kruis bo-op elke bolletjie. (Gebruik 'n versiersak hiervoor). Bak vir 25 - 30 minute in 'n voorverhitte oond tot deurgaar en goudbruin. Haal die bolletjies uit die oond en "verf" warm heuning of stroop oor. SKONS 750 ml koekmeel 15 ml bakpoeier 1 eier 250 ml melk Knippie sout 37.5 ml botter Vryf botter in die meel in. Meng die eier, melk en klein bietjie olie. Sny die melkmengsel in. Meng verder met die hand tot styf. Rol uit met die hand. Gebruik 5 cm koekdrukkers vir vorm en verf bietjie eiergeel bo-op voor dit in die oond bak vir 10 minute op 200ºC. SONGEDROOGDE TAMATIES Halveer tamaties wat lekker ryp is. Sit oopkant na bo in oond. Strooi sout en suiker oor. Droog soos met beskuit. Dit moet nog elasties wees. Bedek met olyfolie in bottels. Sit lourierblaar, ´n paar peperkorrels en takkie roosmaryn in bottels. Bladsy 5 VETKOEK 500g witbroodmeel 5 ml sout 5 ml suiker 10g kits droëgis 40 ml botter ± 625 ml louwarm water Olie vir diepbraai Meng meel, sout, suiker en gis saam. Vryf botter met vingerpunte tot mengsel soos brood krummels lyk. Voeg louwarm water geleidelik by om 'n sagte deeg te vorm - indien nodig kan nog 'n bietjie water bygevoeg word.
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  • We Are Delighted That You and Your Guests Have Chosen to Join Us at the Estate Restaurant

    We Are Delighted That You and Your Guests Have Chosen to Join Us at the Estate Restaurant

    your menu We are delighted that you and your guests have chosen to join us at the Estate Restaurant Our Wine List features our award winning Tantalus Estate-grown wines and a stunning selection of regional wines, showcasing Marlborough and Hawkes Bay, allowing you to experience our regional diversity Our menu showcases the diverse and plentiful bounty of ingredients unique to New Zealand. We source seasonal pro- duce, sustainable seafood, free range meats and game; we forage from our island shores Our Beers are all small batch brewed on-site at Alibi Brewing Co. We use premium international ingredients combined with flora and fauna from our Estate grounds Produce from our kitchen gardens, fruit trees, olive groves, macadamia trees, apiary, wild flowers and native wetlands feature throughout the menu On behalf of our owners, viticulturalist, winemaker, chefs, brewer and restaurant team, we do hope you enjoy Tantalus Estate is a working vineyard... For your safety and the safety of your children, please stay within designated areas and adhere to signage If you have any allergies or dietary restrictions, please let your server know. Menu items with an asterisk* can be re- moved to modify the dish for gluten free, dairy free, nut free, vegetarian & vegan options. Although we do take allergies very seriously, we are unable to guarantee that any menu item can be completely free of allergens. (gf) - gluten free* (df) - dairy free (nf) - nut free (v) - vegetarian (vg) - vegan (wf) - wheat free *if you have celiac disease or an anaphylactic allergy, please notify your server If you would like to enjoy a wine tasting, please visit our beautiful Cellar Door We have honey bees on the Estate – if you have an allergy to bee stings please take care For the comfort of those dining and tasting wines, we are a non-smoking venue– please ask your server to guide you to our designated smoking areas Your final bill may be split by a maximum of 4 ways, thank you for your understanding.
  • SPECIALIST E: Jasper@Africanorange.Co.Za

    SPECIALIST E: [email protected]

    m: Don - 083 734 0864 HERB & SPICE e: [email protected] m: Jasper - 073 735 4455 SPECIALIST e: [email protected] All prices are ex. VAT inc delivery with Cape Town area (Min. 6 kg per order). Order’s must be placed before 1:00 pm to ensure next day delivery. Email, Whatsapp or Phone. CERTIFICATES: Kosher, Halaal, Product Specs & C.O.A’s available on request. NATURAL SPICE, HERBS & SEEDS To find a product, press ctrl-F on a PC or cmd-F on a Mac UNIT EXCL. UNIT EXCL. DESCRIPTION CODE DESCRIPTION CODE SIZE PRICE SIZE PRICE All Spice (Pimento) 214997 1kg R106,20 Cloves Ground 214746 1kg R117,60 All Spice Ground (Pimento) 214993 1kg R106,20 Cloves Stem Powder 214745 1kg R75,20 Aniseed Ground 214621 1kg R77,80 Cloves Stems Whole 214684 1kg R73,10 Aniseed Whole 214625 1kg R88,20 Cloves Tbc (1-2 mm) 214747 1kg R235,00 Basil Ground 214629 1kg R74,70 Cloves Whole 214748 1kg R235,00 Basil Rubbed 214631 1kg R74,70 Coriander Coarse 214752 1kg R54,70 Bayleaves 214632 1kg R79,60 Coriander Seed Ground 214755 1kg R74,90 Bayleaves Ground 214634 1kg R79,60 Coriander Whole 214770 1kg R74,90 Borrie 214639 1kg R39,70 Corn Freeze Dried 213390 1kg R53,30 Cardamon Brown Ground 214650 1kg R440,00 Cumin Crushed 214771 1kg R85,13 Cardamon Brown Whole 214651 1kg R440,00 Cumin Ground 214772 1kg R85,13 Cardamon Green Ground 214652 1kg R215,20 Cumin Whole 214784 1kg R85,13 Cardamon Green Whole 214656 1kg R229,00 Curry Leaves 213382 1kg R116,00 Cardamon Tbc (1-2 mm) 213748 1kg R240,00 Dill Seed Powder 214977 1kg R70,90 Carrageenan 214665 1kg R180,60 Pepper
  • What Is Meat?

    What Is Meat?

    LETTER LETTERS TO THE EDITOR WHAT IS MEAT? The debate rages on So, we received an insightful response to a recent letter to the editor regarding the use of meat related terms for protein alternatives, and it makes for interesting reading. Thank you to Francois Mellet for taking the time to lay out his thoughts on this issue. 1. What is meat? mainly voluntary muscles, fat, and connective tissue associated with muscle. Worldwide meat is the edible portions of bone, with various tissues such as Mechanically deboned meat and "offal" a slaughtered animal, also known as the nerve tissue, connective tissue, blood is excluded from this point of view. flesh of animals. Edible portions, in the vessels, residual blood, lymphatic order of deriving it in an abattoir, are: tissue, tendons, cartilage and fascia. 2. What did the old regulations • Hygienically collected blood. Some of these parts are further stipulate? • The internal part of skins, or the processed into blood pigments, blood Mincemeat was simply minced or complete skin in the case of pigs proteins, collagen and gelatine, the ground muscular tissue and nothing and poultry. latter two derived from skins, tendons, else. It had to contain 60% lean muscle. • Red offal, also known as organ meats, cartilage and bones. The regulations further differentiated namely tongues, livers, kidneys, hearts, Dressed carcasses sometimes between Processed Meat and spleens and lungs in some cases, tails includes the heads, kidneys and skins. Manufactured Meat. Processed Meat was in some cases, necks in some cases, as Every food product made from a meat (flesh) that underwent a process of well as brains and reproductive organs combination of the above is a meat cooking, curing, smoking and/or drying in some cases.